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Pork Tenderloin With Costa Rican Coffee Glaze

By ratherbeswimmin' on September 26, 2005

1 Reviews
  • timer
  • Prep Time: 40 mins
  • Total Time: 48 mins
  • Servings: 8

About This Recipe

"From Cooking Light."

Ingredients

    • 1 tablespoon olive oil
    • 1/2 cup chopped onion
    • 1 tablespoon grated peeled fresh ginger
    • 2 garlic cloves, minced
    • 1 serrano chili, chopped
    • 1 1/2 tablespoons molasses
    • 1/2 cup dark rum
    • 4 cups hot brewed coffee
    • 1 tablespoon regular grind coffee
    • 1 1/2 teaspoons ground cinnamon
    • 1 1/2 teaspoons unsweetened cocoa
    • 1 tablespoon butter or 1 tablespoon margarine, softened
    • 1/2 teaspoon salt
    • 2 lbs pork tenderloin

Directions

  1. Heat oil in a big skillet over medium-high heat.
  2. Add in onion, stir/saute for 5 minutes.
  3. Add in ginger, garlic, and serrano pepper; stir/saute 2 minutes.
  4. Stir in molasses.
  5. Remove pan from heat; carefully stir in rum.
  6. Cook mixture 2 minutes.
  7. Stir in brewed coffee, ground coffee, cinnamon, and cocoa.
  8. Bring to a boil; cook until reduced to 1 1/2 cups (about 20 minutes).
  9. Remove pan from heat; let cool.
  10. Transfer mixture to the container of a blender; process until smooth.
  11. Stir in butter and salt.
  12. Trim any visible fat from pork; cut pork, lengthwise into 8 (1/2-inch wide) strips.
  13. Thread pork strips onto 8 (10-inch) skewers.
  14. Prepare grill; place kebabs on grill rack that has been coated with nonstick cooking spray; grill 4 minutes on each side or until desired doneness, turning and basting often with coffee mixture.
Page 2 of 2 Pork Tenderloin With Costa Rican Coffee Glaze (cont.)

Private Note

No Notes

Nutrition Facts

Serving Size: 1 (266 g)

Servings Per Recipe: 8

Amount Per Serving
%
Calories 234.1
 
Calories from Fat 84
36%
Amount Per Serving
%
Total Fat 9.3g
14%
Saturated Fat 3.3g
16%
Cholesterol 78.6mg
26%
Sugars 2.5 g
Sodium 215.8mg
8%
Total Carbohydrate 4.7g
1%
Dietary Fiber 0.5g
2%
Sugars 2.5 g
10%
Protein 23.7g
47%

Reviews

  • "This was a hit at my dinner party...it is quite a bit of effort and takes longer than the recipe says for the reduction to occur but it is worth the effort!!"

    By Chef #868347 on June 21, 2008 | 656753
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